Posts tagged "
Il Mondo Vecchio "

Walking into The Village Cork, one is greeted by a harmonious scene: happy patrons sipping wine, carefully constructed cheese plates in front of them, servers actively participating with each table from the first glass poured to the last lick of a desert spoon, and at the center of all it all is chef Samir Mohammad. Samir cooks behind the bar with no over-head, two induction burners, a convection oven, and an infectious passion for food. He is what makes The Village Cork one of the city’s hidden treasures. The work Samir does with his small space in the middle of the restaurant action is inspiring. If you are able to sit at the bar and watch him, it’s like attending a live taping for the Food Network. A few favorites on the current (and ever-changing) menu are the seldom seen Duchess potatoes with Pecorino and wild mushroom demi-glaze; the pork carpaccio, with Il Mondo Vecchio copa and a caper, cornichon, arugula, pickled cauliflower salad with a marinated egg yolk; the decadent mushroom and lentil Wellingtons with a truffle crème fraiche and truffle caviar; and the dish which pays homage to Samir’s New Mexican roots: the Chimayo flank steak over pork belly posole rubbed with New Mexico Chimayo chile, fennel, cardamom, coriander, oregano, and cumin. The Village Cork is accepting reservations for Valentines Day, featuring a playful menu (bubbles included). It’s a sure way to fall in love with your honey or, The Village Cork.

Samir often holds cooking classes. Friend The Village Cork on Facebook for updates!

Which chef hates truffle french fries? Kate Horton from the Black Pearl. She would love to take those fries off the menu but doesn’t dare.

Which chef likes to cook on his jeep engine while four-wheeling? Mark DeNittis, the salumi master at Il Mondo Vecchio. He has in fact, written a cook book on the subject called “My Jeep Grille Adventures”.

Which chef wants to open a restaurant based on bowls, spoons and jars? Scott Parker of Table 6. Based on jarring of fresh ingredients Scott sees this restaurant as a “bad ass pre thought out fast food place. No waiting or anything.”

Thanks for playing. New questions will be posted this week in our newsletter. The first person to email the correct answers wins two free tickets on a walking tour of their choice.

I hope all of you have already made reservations for dinner but if you haven’t please call your favorite restaurant today. For those of you who don’t realize how busy restaurants get during this weekend – we compare it to New Years Eve – you should know how many line cooks are working overtime this week prepping for you and your sweetheart to enjoy dinner.

If your favorite restaurant is already booked, try cooking dinner at home. Start with a salumi plate from Il Mondo Vecchio. It’s loading dock Friday today from 2-6pm. Get cheese from The Truffle, some bubbles from Mondo Vino and cupcakes for dessert at Happy Cakes. The fine folks at Marczyks will help you put together a great main course as will the staff at Tony’s Market.

If you are looking for a gift to add to a bouquet of roses EVOO has a great selection of olive oils and balsamic vinegars and Savory Spice has a variety of different spice blends.

They say a way to person’s heart is through their stomach. I couldn’t agree more. I hope all of you enjoy a scrumptious meal with someone you love this weekend.

Just in – Il Mondo Vecchio – about whom I wrote last week – will be hosting a Slow Food event this Sunday. This Primal Cuts book release party will feature local chefs including Mark DeNittis, Elise Wiggins, Jason Lee, David Bravdica and Joe Beggs. From the line up of chefs for this event I am sure the food will be fabulous.

Every Friday Il Mondo Vecchio hosts “Loading Dock Fridays”. From 2:30 – 6:30 p.m. Mark DeNittis, chef, owner and culinary school instructor, opens his doors and allows the general public, local chefs, and salumi lovers into his facility for tours and tastings. While you can find IMV salumi at several restaurants in Denver – at Vesta Dipping Grill and the Village Cork – the only other source for home cooks is to order online from Mondo Foods. This is your chance to experience first hand the small-batch cured meats crafted with old world techniques.

Il Mondo Vecchio is the only salumi producer in Colorado that has a FDA approved and inspected facility for curing meats. In fact an inspector is on site every day they are in operation – he even has his own reserved parking spot out front. What you really need to know though is that Il Mondo Vecchio offers true regional artisanal cured meats, without nitrates or nitrites. Mark is very proud to produce his award winning salumi, made using longtime family recipes. “Food is important to us, important to you and important to the people raising and rearing the food we consume.”

Hang out with the IMV team, Mark, Gennaro and Adam as you taste and sample the IMV line as well as new products under development. The pork guancie baciate and the duck breast prosciuttini are two of my favorites. Geek out on salumi and pick up “da goods” for your tailgate, Halloween, cocktail or dinner party you have planned for the weekend. While you are there check out IMV’s class schedule. Mark is teaching a Tur-duk-en class, just in time for Thanksgiving.